Chef Mark Shoopman prepares a Summertime Salsa with Sweet Corn! Try it at home!
Summertime Grilled Sweet Corn Salsa
This summertime salsa goes great with tacos, grilled fish, seafood and chicken or streak! It is also great just as an appetizer with your favorite tortilla chips!
1 cup Tomatoes, seeded and diced fine
1 cup Fresh sweet corn kernels, grilled on the cob
½ cup Sweet red, yellow or orange bell pepper, diced fine
3 tablespoons Agave
1 tablespoon Jalapenos, minced
½ cup Fresh cilantro leaves, chopped. Add more if desired
2 tablespoons Fresh garlic, finely minced
½ cup Red onion, diced fine
1 each Juice of fresh lime
2 tablespoons Olive oil
To Taste Sea salt and freshly ground black pepper
Procedure and Presentation:
First, remove husk from corn and rub with a little olive oil and a pinch of salt and pepper. Place over a hot grill and gently cook until slightly charred. Do not over-cook. Allow to cool and cut the kernels from the cob. In a bowl, toss the tomatoes, jalapenos, cilantro and onion together. Add the lime juice, agave and olive oil and turn with a spoon or your hands to coat all the ingredients. Add the sweet corn and continue mixing until all ingredients are combined. Adjust the seasoning with the sea salt and freshly ground pepper to taste and continue to turn over a few more times. Chill until ready for use. Serve with warm tortilla chips or over your favorite grilled fish, seafood, chicken or steak!